Ris de Veau à la Financière

Name: Ris de Veau à la Financière (Sweetbreads in a Crust)
Cuisine: France
Ingredients: Prepared vol-au-vent; 3 truffles, sliced; 2 tablespoons Cognac; 6 tablespoons Madeira; Chunk of butter; 4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads; 20 pitted green olives; 1 cup water; ½ pound mushrooms, quartered; drop of red food coloring; 5 large egg whites; ½ pound veal, ground twice; 1 cup cold water; 6 cups chicken stock; Dash of pepper and of paprika; ½ teaspoon salt; 4 tablespoons flour; ⅛ pound butter

Sweetbreads in a Crust

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads

Europe
France
Starter
Main course
Side dish
Mediterranean

Method

Blanch sweetbreads and braise as in Madère recipe.
To make quenelles, melt ⅛ pound butter in small skillet. Stir in flour. Cook 3 minutes without browning. Add salt, pepper, paprika, and a drop of red food coloring to